Ingredients

For the shrimp
• 1 pound large shrimp peeled and deveined
• 1 cup roasted pecans ground up in the food processor (I saute the pecans in a pan on low with butter and a bit of brown sugar, cumin, salt and a sprinkle of cayenne)
• 1/2 cup bread crumbs
• flour and eggwash for the dipping
• 1 Tb butter
• 1 Tb canola oil
For the sauce
• 1 tsp olive oil
• 3 cloves garlic minced
• 1 jar of seedless strawberry jam (make sure it's seedless!)
• 2 Tb prepared horseradish (not horseradish cream)
• 1 Tb red wine vinegar
• 2 Tb port

Instructions

For the shrimp
1. Make a triple batter station with bowls of flour, eggwash and the pecan/breadcrumb mixture.
2. Dip shrimp in flour first, then eggwash, then pecan/breadcrumb mixture
3. Heat up a frying pan on medium high heat (I use heavy duty non-stick) and add butter and canola oil
4. When butter is bubbly, add shrimp. Don't crowd pan, so cook in 2 batches if necessary
5. Cook for 3 minutes on one side, flip and 2 minutes on the other side. (If using smaller shrimp, reduce saute time and only cook for 2 minutes on the first side, 2 minutes on the other side).
6. Remove from pan and put on a plate until serving.
For the sauce
7. In a medium sauce pan, saute garlic in olive oil on medium heat until fragrant, about a minute.
8. Add jelly and stir until it melts.
9. Add horseradish, red wine vinegar and port.
10. Keep warm until ready to serve.
11. Serve sauce on side with shrimp.